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Vietti Barolo Rocche 2000

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  • V92
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  • WE91
750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

Critical Acclaim

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WS 95
Wine Spectator
Silky and seductive, with roses, berries and raspberries. Full bodied, with wonderfully integrated tannins. Great length. A super wine. Like sleeping in silk sheets. From the Rocche di Castiglione vineyard in Castiglione Falletto. Best after 2010. 200 cases made.
JS 95
James Suckling
Ripe fruit, flowers, and white truffles. This is dense and beautiful wine. Full-bodied, soft, very long finish, and gorgeous. I'm loving the tender character of this wine. It is just starting to open up.
V 92
Vinous
The 2000 Barolo Rocche has fared better than the Brunate, but it is a far cry from some of the truly legendary Rocches I have tasted here and elsewhere. The 2000 is rather burly Rocche, with little of the finesse that is this wine’s calling card. Sweet mint and floral notes add freshness on the finish. Though not especially vibrant, the 2000 Rocche should last another decade or so on the strength of its fruit. Anticipated maturity: 2011-2020. Long-time readers know the late 1990s and early 2000s were a period of transition at Vietti. It was a time of experimentation with winemaking that led to the growth that now informs the spectacular wines of more recent vintages.
RP 92
Robert Parker's Wine Advocate
The 2000 Barolo Rocche has fared better than the Brunate, but it is a far cry from some of the truly legendary Rocches I have tasted here and elsewhere. The 2000 is rather burly Rocche, with little of the finesse that is this wine’s calling card. Sweet mint and floral notes add freshness on the finish. Though not especially vibrant, the 2000 Rocche should last another decade or so on the strength of its fruit. Anticipated maturity: 2011-2020. Long-time readers know the late 1990s and early 2000s were a period of transition at Vietti. It was a time of experimentation with winemaking that led to the growth that now informs the spectacular wines of more recent vintages.
WE 91
Wine Enthusiast
This is not an in-your-face-wine. Instead it is reserved and refined yet coquettish enough to dabble out enticing traces of candied cherry, pine resin, cigar box, forest truffles and dried mint leaves. The tannins are round and full, with a touch of perky spice.
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Vietti

Vietti

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Vietti, Italy
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The history of the Vietti winery traces its roots back to the 19th Century. Only at the beginning of the 20th century, however, did the Vietti name become a winery offering its own wines in bottle. Patriarch Mario Vietti, starting from 1919 made the first Vietti wines, selling most of the production in Italy. His most significant achievement was to transform the family farm, engaged in many fields, into a grape-growing and wine-producing business.

Then, in 1952, Alfredo Currado (Luciana Vietti’s husband) continued to produce high quality wines from their own vineyards and purchased grapes. The Vietti winery grew to one of the top-level producers in Piemonte and was one of the first wineries to export its products to the USA market.

Alfredo was one of the first to select and vinify grapes from single vineyards (such as Brunate, Rocche and Villero). This was a radical concept at the time, but today virtually every vintner making Barolo and Barbaresco wines offers "single vineyard" or "cru-designated" wines.

Alfredo is also called the "father of Arneis" as in 1967 he invested a lot of time to rediscover and understand this nearly-lost variety. Today Arneis is the most famous white wine from Roero area, north of Barolo. Setting such a fine example with Arneis, even fellow vintners as far away those on the west coast of the United States now are cultivating and producing Arneis!

With 35 hectares of vineyards, Vietti expects to not only increase production, but having greater control over the vineyards, looks to continually improve from a qualitative perspective. It is poised to excel well into the 21st Century.

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The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

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